Lv57
1510 积分 2024-09-19 加入
Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum
3天前
已完结
Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity
3天前
已完结
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
3天前
已完结
RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation
3天前
已完结
Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto
4天前
已完结
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
4天前
已完结
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
4天前
已完结
Strategies to enhance production of metabolites in microbial co-culture systems
5天前
已完结
Present status of Catharanthus roseus monoterpenoid indole alkaloids engineering in homo- and hetero-logous systems
9天前
已完结
Chronic intermittent hypobaric hypoxia prevents pulmonary arterial hypertension through maintaining eNOS homeostasis
1个月前
已完结
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